3 Ways to Make bacon

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3 Ways to Make bacon
3 Ways to Make bacon
Anonim

Lard, or bacon, is a popular cooking fat rich in vitamin D, monounsaturated fatty acids and beneficial saturated fatty acids. Making your own lard is a great way to get that even healthier fat. The process can be completed with any oven, slow cooker or stove.

Ingredients

"Yields about 500 ml or more"

  • 450g of pork fat or more
  • 1/4 cup (60 ml) of water

Steps

Method 1 of 3: Preparing the lard

Make Lard Step 1

Step 1. Buy high quality pork fat

If you want to make lard as healthy and beneficial as possible, you should buy pork fat from a local farmer rather than from a supermarket butcher.

  • You can usually find a local farmer who raises pigs by talking to supermarket workers.
  • You can also try small "family" sales or specialty markets.
Make Lard Step 2

Step 2. Select the right fat cut

There are three main types of pork fat, and each type produces lard that is best suited for certain purposes.

  • Back fat, also called fatback, comes from the back, shoulders and rump of the pig and is located just under the skin. It works well for sauteing and frying.
  • Belly fat is rich and covered with meat. Bacon is cured from the pork belly. Belly fat can also become lard used for frying.
  • Lard leaf is the fat located around the pig's kidneys. It is the cleanest fat and is the most suitable for those who want to make lard used for sweets and baked goods.
Make Lard Step 3

Step 3. Cut the fat into small cubes

Use a very sharp knife to cut the fat into 2.5 cm strips. Cut the crisscross strips to produce 12.5 cm cubes.

  • The pieces must be at least this small size. The smaller they are, the easier it is to make lard from them.
  • Remove as much meat and skin from the fat as you cut.
  • Also note that it will be easier to cut the fat if it has been previously refrigerated or partially frozen.
Make Lard Step 4

Step 4. Also consider grinding the fat to go further

To make even more lard, put the fat cubes through a meat grinder and grind them into even smaller pieces.

  • If you prefer, you can place the bacon cubes in a food processor and use the pulse function to chop them up. Don't use more than a handful at a time. The engine can break down if you have to do very heavy work.
  • You can skip the cutting and grinding process completely by asking the farmer or butcher to grind the fat before taking it home.

Method 2 of 3: Making the bacon

oven method

Make Lard Step 5

Step 1. Preheat an oven to 107 degrees Celsius

The oven must be set to a low temperature to prevent the fat from burning while processing.

Make Lard Step 6

Step 2. Pour some water into a Dutch oven

Fill the pot with about 0.625 cm of cold to hot water.

  • Water prevents the fat from browning too quickly at the beginning of the process. As the fat continues to cook, the water will evaporate, so it shouldn't affect the quality of your lard.
  • Use a cast iron dutch oven for best results. If you don't have one, another deep pan that can be baked will do.
Make Lard Step 7

Step 3. Add the fat

Place the chopped or ground fat in the pan. Spread the pieces evenly to ensure the best result.

Make Lard Step 8

Step 4. Place in hot oven for several hours

Mix the fat every 20 to 30 minutes or so. Remove the pan from the oven once the pieces stop releasing fat.

  • This process will usually take at least two hours. This amount of time will increase depending on the size of your pan and the amount of fat you choose to produce.
  • The process will be evident, as the fat will have been fully released. If you think the pieces look like this 40 to 60 minutes earlier, then you should have removed as much fat from them as possible.

Slow Cooker Method

Make Lard Step 9

Step 1. Add some water to a slow-cooker

Pour water directly into the bottom of the pan, using 1/4 cup (60 ml) for every 4 liters of capacity or more.

Water prevents the fat from burning as it melts. As it will evaporate, the water will not damage the quality of the lard

Make Lard Step 10

Step 2. Add the fat

Place the pork fat pieces into the slow-cooker, arranging them in even layers.

You will need more than one layer, but the layers should still be homogeneous so that the pork fat is produced evenly

Make Lard Step 11

Step 3. Set the slow cooker to low mode

Replace the lid and set the device down. Let it run for a full hour without opening it.

Make Lard Step 12

Step 4. Stir and continue cooking until done

After an hour, remove the cap and stir in the fat. Continue cooking the fat without the lid until done.

  • After the first hour, you should check the amount of fat every 20 to 30 minutes to make sure you are not burning. Stir every time you check it.
  • You may want to remove some liquid fat shell during the process. Doing so can make it easier to melt the rest of the solid fat.
  • The fat is ready as soon as the cracklings (crunchy residue) begin to sink to the bottom of the pan. These crackles should still be soft, however, and not crunchy.
  • The entire process will generally take two to eight hours, depending on the size of your slow-cooker and the amount of fat to be processed.

stove method

Make Lard Step 13

Step 1. Place the fat in a large pot

Arrange the pork fat pieces in a large pot, keeping them evenly layered.

The more even the layers, the easier it will be to process the fat at a steady pace and prevent it from burning

Make Lard Step 14

Step 2. Add some water

Pour about 1/4 cup (60 ml) of water over the fat inside the pan.

You just need some water. It can help prevent the fat from burning during the early stages, and will evaporate from the pan as the fat continues to heat up

Make Lard Step 15

Step 3. Cover and heat over low heat

Cover the pot and place it on a stove burner set over low heat. Allow the fat to process for about 30 minutes without stirring.

The fat will only partially melt during this time. The solid pieces will appear more translucent, and some liquid will start to come out

Make Lard Step 16

Step 4. Heat over medium heat, stirring constantly, until done

Remove the lid and stir the fat well. Increase heat to medium, then continue to grease for another hour.

  • Keep a close eye on the fat to make sure it doesn't burn.
  • You may want to remove some of the processed fat as it melts. Doing so can help the rest of the fat melt faster.
  • The fat should be ready as soon as the remaining cracklings start to sink and become crunchy.

Method 3 of 3: Storing and Using Lard

Make Lard Step 17

Step 1. Allow the lard to cool

Remove the lard from the heat source and let it cool to a warm temperature.

It is very important that you wait until the lard has a chance to cool down a bit before placing it in glass jars. Hot bath can cause the glass to weaken, crack or break

Make Lard Step 18

Step 2. Remove any remaining pieces

Pour the processed fat through a fine-mesh sieve to remove any solid pieces, leaving only the liquid lard.

  • Alternatively, pour the fat through a paper coffee filter wedged into a cone or funnel, or through a piece of gauze wrapped inside a strainer.
  • You can pour the lard into a separate bowl or directly into your intended storage containers.
Make Lard Step 19

Step 3. Pour lard into jars

Transfer the filtered lard to glass jars, then tightly twist a cap onto each jar.

If the jars are warm to the touch, let them cool for a few more hours until the sides are cool. The idea is to make the temperature change as subtle as possible to prevent the glass from being damaged

Make Lard Step 20

Step 4. Cool the lard

You should store the lard in your refrigerator, keeping it there for up to a month. In a refrigerated state, the lard will be soft but solid.

If you want to store the fat for a year, place the lard jar in your freezer

Step 5. Use it as you would any other solid cooking fat

You can use lard the same way you would use butter or shortening.

If you want to use lard in a recipe that normally calls for oil, you will need to melt it

Tips

You can enjoy the cracklings too. Allow them to cook in your oven, slow-cooker or stove for 10 to 30 minutes, or until they turn brown and crunchy. You can eat them or sprinkle them over salads and other vegetable dishes

Notices

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